CREAMY Fish Pie || FISH & POTATO CASSEROLE With CRISPY CRUST. Recipe by Always Yummy!
Here is the most tasty potato casserole with fish recipe. Fish fillet cooked in a milk sauce with spices and baked with potato comes out exceptionally tender and juicy.
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✅ Ingredients:
• white fish fillet – 25 oz | 700 g
• potato – 2,6 lb | 1200 g
• hard cheese – 1 oz | 25 g
• milk – 1,3 pt | 600 ml
• ½ bulb onion
• 1 bay leaf
• butter – 3 oz | 80 g
• wheat flour – 1,5 tbsp
• peeled tomatoes – 12 oz | 350 g
• parsley leaves – 2 tbsp
• lemon juice – 2 tbsp
• salt – 3 tsp
• ground black pepper – 1 tsp
• 6 peppercorns
✅ You will need:
• baking dish 31*24 cm
• oven
• stockpot
• pan
• carving board
• bowl
• potato masher
???? Preparation:
1. Lay the peeled potato and 2 tsp of salt into a stockpot, pour in cold water, bring to a boil and cook until readiness.
2. Pour 18,5 fl oz | 550 ml of the milk into a pan, add ½ of bulb onion, a bay leaf and peppercorns, bring to a boil and lay out the fish fillet, cook for 4 minutes over low heat.
3. Take the fish out of the pan, peel and debone, cut into small pieces.
4. Strain the broth.
5. Melt 2 oz | 50 g of butter in the pan and add the wheat flour, stir until smooth and fry for 2 minutes over low heat. Stirring constantly add the broth gradually and simmer for 2-3 minutes over low heat.
6. Add the fish, 1 tsp of salt and black pepper into the pan and bring over low heat to light thickness.
7. Add the chopped up parsley leaves and lemon juice, stir.
8. Drain the potato, add 1 oz | 30 g of butter and 2 fl oz /50 ml of milk, make a mashed potato.
9. Lay out the fish in the sauce evenly into a baking dish and follow with a layer of the peeled tomatoes. Lay out the mashed potato onto the tomatoes, make even with a fork and sprinkle with the grated cheese atop.
10. Preheat oven to 390°F | 200°C and bake for 20 minutes until golden crust.
11. Sprinkle the potato and fish casserole with the chopped up parsley and serve to the table.
The best fish pie recipe from one of London's top restaurants | Condé Nast Traveller
Make fish pie with Dublin-born Richard Corrigan, head chef at long-standing Mayfair joint Corrigan’s where he’s known for his hearty comfort food. Part of our #KitchenTraveller series – check out our IGTV for more. Subscribe to Condé Nast Traveller ►►
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The best fish pie recipe from one of London's top restaurants | Condé Nast Traveller
#RichardCorrigan #FishPieRecipe #CondeNastTraveller
How to Cook Fish Pie | Rick Stein Recipe
This week, Rick shows us how to make a classic fish pie, one of his favourite dishes. Using hake, prawns, smoked haddock, and monkfish, with a special addition of boiled eggs for a tasty surprise.
Find more recipes and cookery tips at rickstein.com
How to make THE BEST FISH PIE EVER!!!!
FISH PIE:
*500g all purpose flour (4 cups)
*15g salt (2 teaspoon)
*230g butter 2 sticks
*1/2 cup plus 2 tablespoon cold water(about 125ml)
* 1 large Mackerel(cut up)
* 1/2 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon all purpose seasoning
* 1/2 cup water
* 2 tablespoons oil of choice
* 1/2 medium Onion
* 2 scotch bonnets.
* 1/2 teaspoon each: salt, garlic powder, chicken seasoning.
* Egg wash.
Sandwich cutter can be found here:
Mary Berry's Fish Pie with Crushed Potato Topping
Fish Pie with Crushed Potato Topping recipe:
Every recipe in Mary Berry Cooks the Perfect includes Mary's 'Keys to Perfection' - tips and tricks to ensure you achieve perfect results every time. In this video Mary shows you her Keys to Perfection for making her Fish Pie with Crushed Potato Topping. Full recipe pdf above.
Buy your copy of Cooks the Perfect:
This is a UK title only.
Video by ELM Productions:
Fish Pie
My secret for a beautiful fish pie is to use a combination of smoked and raw fish - it makes the most incredible broth for the white sauce!